The Science Behind Konjac

As you may know, we don't use ordinary flour in the production of our products. Our noodles and rice are made from the flour of the konjac root, also known as devil's tongue or konjac plant. The scientific name of the plant is Amorphophallus konjac, mainly cultivated in tropical regions of Southeast Asia. The root contains a high amount of glucomannan, a soluble fiber with many health-promoting properties. Konjac has been used for centuries in Traditional Chinese Medicine as a remedy for conditions such as diabetes, obesity, skin problems, or even asthma. The main component of konjac noodles is glucomannan, which makes up to 74% in our products. In conventional konjac products, you often find only 1-2% glucomannan.

Here are some scientific aspects of konjac noodles and rice that you should be aware of:

Glucomannan:

Glucomannan is a polysaccharide consisting of mannose and glucose units. It has the property of absorbing and binding large amounts of water, creating a gel-like substance that contributes to a feeling of satiety.

Low Caloric Content:

Glucomannan has very few calories, as it is not digested by the body. This makes our products a healthy side dish alternative with minimal calories and carbohydrates.

Fiber Effect:

Due to its high content of soluble fiber, glucomannan can help stabilize blood sugar levels and promote digestive health. It can also contribute to lowering cholesterol levels. The reduction of cholesterol levels and the positive effect on weight management have been officially confirmed by the European Food Safety Authority. However, it's important to follow specific consumption recommendations for these benefits, which can be found on our product pages and packaging.

Weight Management:

Because of glucomannan's swelling properties, the products are often associated with weight management and appetite control. It can help increase the feeling of fullness, leading to reduced food intake.

Gluten-Free and Low in Allergens:

Konjac noodles are naturally gluten-free, making them an option for people with gluten intolerance or celiac disease. They also do not contain common allergens such as wheat, egg, or soy, making them easily digestible.

As you can see, the superfood konjac is associated with various health benefits. However, the most important aspect is, of course, the taste, which you can count on with our products. As always, in the case of serious illnesses and health restrictions, please consult a doctor or nutritionist for advice on your specific issues.

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